Being A Chef Never Seems Like A

Chelsea Has Always Been A Foodie Heaven And It Will Never Change In That Respect.

Two Key Ingredients In Any Successful Chef: A Quick Learner And Someone With A Sharp Brain.

I Came Up From A Difficult Background.

I Have To Say, Opening Up In New York Taught Me A Lot About That Level Of Attention To Detail. London's A Tough Market, Paris Is A Tough Market, But New York, Well, That's Extraordinary.

I Grew Up In A Funny Way.